Ingredients

• 3 tbsp olive oil
  
• 2 tsp chopped ginger
  
• 1 pot (or half) of curry paste
• 50ml water
• 500gr white thick fish
• 100gr peeled tomatoes
• 400ml coconut milk

Fry oignon in oil. Add ginger, then curry paste + water. When water has evaporated add tomatoes, then coconut milk, simmer 15 minutes. Add fish last. Cook until cooked. Add Serve with yogurt (to soften the spices), raisins, sliced bananas, shredded coconut, fresh coriander, etc.

Ingredients

• 8 large potatoes peeled and cut into strips
  
• 3 oignons sliced
  
• 2 cans of ansjovis
  
• Cream liquid
  
• Breadcrumbs
  

Once cut into pieces, let potatoes lie in water. Fry the oignons. Drain potatoes on towel. Place one lawyer potato, then oignons, ansjovis, oignons again, and last a lawyer potatoes. Cover with breadcrumbs. Pour over the liquid of ansjovis and cream. Cook at 140° for 2 hours.  

Ingredients

• 400gr minced  fish (pike or other white fish)
  
• 100gr minced fresh salmon 
  
• 500gr shrimps roughly chopped
• 4 eggs
• 400ml cream
• 3 tsp salt
• 4 twists pepper
• 1 twist cayenne pepper

Mince fish twice. Add all ingredients except the cream. Put in fridge 15 minutes. Add cream and half of the shrimp. Pour half of mixture into rectangular oven pan. Put remaining shrimps, then cover with remaining mixture. Bake in water bath at 150° in oven for 45 - 60 minutes.  

Ingredients

• 12 big St Jacques shells (coquilles st Jacques)
  
• 50gr almonds shredded 
  
• 10cl olive oil
• 5cl nut or walnut oil
  
• 2cl balsam vinager
  
• Salt & pepper
  

Wash and dry shells. Cut them into 2mm slices and place on a dish. Pour the olive oil + nut oil + vinager. Season. Brown almonds in pan and sprinkle on top. Serve with rye bread.  

Ingredients

• Half of fresh salmon (ask them to remove the bones but leave skin)
  
• Raw salt (gros sel)
  
• 400ml thick cream
• Fish brothcube
  
• 1 lemon (rind and juice)

In baking dish, place salmon with the skin side down on top of 1/2cm layer raw salt. Let stand in fridge for at least 2 hours. 

Bake in oven @ 220° for 20minutes. Meanwhile, heat broth in little water, add cream, lemon rind and juice. Serve with salmon and boiled potatoes.